Cashew Chicken {Better Than Takeout!}

Why You’ll Love This Recipe

Cashew Chicken is a quick, flavorful stir-fry dish packed with tender chicken, crunchy cashews, crisp vegetables, and a rich, savory sauce. This homemade version rivals your favorite takeout spot but is fresher, healthier, and ready in just 30 minutes. It’s perfect for busy weeknights, meal prep, or satisfying your Asian food cravings at home.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast (or thighs)cornstarchsaltblack peppervegetable oilgarlicgingerbell peppersgreen onionsunsalted roasted cashewssoy saucehoisin saucesesame oilrice vinegarbrown sugarchicken broth (or water)cooked white rice (for serving)

directions

Cut the chicken into bite-sized pieces and toss with cornstarch, salt, and pepper until coated.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken and cook, stirring occasionally, until golden brown and cooked through. Remove and set aside.

In the same pan, add a bit more oil if needed, then sauté garlic and ginger until fragrant, about 30 seconds.

Add chopped bell peppers and cook for 2-3 minutes until slightly tender but still crisp.

Return the chicken to the pan and add the cashews.

In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, and chicken broth.

Pour the sauce over the chicken mixture and toss to coat evenly.

Cook for 2-3 more minutes, until the sauce thickens and everything is well coated.

Top with sliced green onions and serve over hot rice.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15-20 minutesTotal time: 25-30 minutes

Variations

Use tofu or tempeh for a vegetarian version.

Swap in shrimp or beef for a protein change.

Add broccoli, snap peas, or baby corn for more veggies.

Make it spicy by adding red pepper flakes or sriracha.

Use honey instead of brown sugar for a natural sweetener.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat on the stovetop or in the microwave until warmed through.Cashew Chicken can be frozen, but the cashews may lose their crunch. Add fresh ones when serving.

FAQs

Can I use raw cashews?

Yes, but toast them first in a dry pan for extra flavor and crunch.

Why coat the chicken in cornstarch?

It creates a light, crispy texture and helps thicken the sauce.

Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce and check labels on other sauces.

Do I have to use hoisin sauce?

It adds depth and sweetness, but you can substitute with oyster sauce or more soy sauce with a bit of sugar.

Can I prep this ahead?

Yes, chop veggies and mix the sauce in advance for quicker cooking.

What rice works best?

Steamed jasmine or basmati rice are great options, or try cauliflower rice for low-carb.

Can I add pineapple?

Yes, it adds a sweet-tangy twist that pairs well with the sauce.

Is this dish kid-friendly?

Definitely! The mild, savory flavors and colorful ingredients are usually a hit.

Why is my sauce too thin?

Let it simmer a few more minutes or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I double the recipe?

Yes, just make sure your pan is large enough or cook in batches to avoid overcrowding.

Conclusion

Cashew Chicken {Better Than Takeout!} is a quick and delicious way to bring bold, restaurant-style flavor to your home kitchen. Loaded with texture, color, and a savory-sweet sauce, it’s a satisfying dinner you’ll want on repeat. Once you try it, you may never order out again!

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